Wednesday, August 13, 2008

I’m taking a break from blogging for the next few weeks, possibly more, while I catch up with family and friends in India. Since this is going to be my last post for a while, I wanted to sign off on a sweet note.

Method:
Preheat the oven to 350 degrees F. Line the muffin pans with paper liners. Place 2-3 raspberries at the bottom of each muffin cup.

In a large bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients. Add the wet ingredients to the dry ingredients and mix well till the whole batter comes together. (Too much mixing will result in brownies that are too dense/heavy.) Gently fold in the remaining raspberries.

Fill muffin cups 2/3 full with batter. Bake for 18-20 minutes (check after 15 minutes) or until a wooden toothpick inserted in the center comes out clean.Remove from muffin pan, cool slightly, top with a dusting of powdered sugar and serve.

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The recipes you see here are ones that have worked for me in my kitchen and have been tailored to suit my palate. There is no guarantee that it would do the same for you. Please use my recipes merely as guidelines and feel free to adapt it to cater to your needs.